1. Line rimmed baking pan with parchment paper. In medium bowl, whisk flour, milk, nutritional yeast, lemon juice, soy sauce, garlic powder, onion powder, paprika, ½ teaspoon salt and ¼ teaspoon pepper. Dip mushrooms in flour mixture to coat; place on prepared pan.
2. Preheat oven to 300°. Preheat 3-quart air fryer to 400° for 5 minutes. In 4 batches, air fry mushrooms 8 minutes or until golden brown and crisp, turning once; transfer to rimmed baking pan and keep warm in oven. Serve sprinkled with parsley, if desired. Makes about 68 “chicken” pieces.
- 1 g Fat
- 0 g Saturated Fat
- 0 mg Cholesterol
- 512 mg Sodium
- 61 g Carbohydrates
- 6 g Fiber
- 3 g Sugars
- 1 g Added Sugars
- 10 g Protein
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Nutritional Information
- 1 g Fat
- 0 g Saturated Fat
- 0 mg Cholesterol
- 512 mg Sodium
- 61 g Carbohydrates
- 6 g Fiber
- 3 g Sugars
- 1 g Added Sugars
- 10 g Protein
Directions
1. Line rimmed baking pan with parchment paper. In medium bowl, whisk flour, milk, nutritional yeast, lemon juice, soy sauce, garlic powder, onion powder, paprika, ½ teaspoon salt and ¼ teaspoon pepper. Dip mushrooms in flour mixture to coat; place on prepared pan.
2. Preheat oven to 300°. Preheat 3-quart air fryer to 400° for 5 minutes. In 4 batches, air fry mushrooms 8 minutes or until golden brown and crisp, turning once; transfer to rimmed baking pan and keep warm in oven. Serve sprinkled with parsley, if desired. Makes about 68 “chicken” pieces.